Using a mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth.  Add egg and mix on high for 1 minute.  Scrape down the sides and bottom of bowl as needed.  Add the vanilla and molasses and mix on high until combined.  Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.  Add to the wet ingredients and mix on low until combined.  Beat in the oats and raisins on low speed.  Dough will be sticky and thick.  Chill the dough in the refrigerator 30 minutes.

Preheat oven 350 degrees. Line 2 baking sheets with parchment paper or silicone.  

Using an ice cream scoop place cookie dough 2 inches apart and bake for 12-14 minutes.  

Let cool for 5 minutes then transfer to a wire rack.